caviar and smoked salmon appetizers

Smoked Salmon and Cucumber Rolls with Caviar | daisysworld.net

Growing up, my parents threw a swanky New Year’s Eve party every year, not only to welcome the new year, but also to celebrate their anniversary (they were married on January 1st).  I loved watching all the adults in their fancy clothes eating lavish hors d’oeuvres and having fun!  To this day I think of New Year’s Eve as a night for elegance and sophistication, even if we’re just planning a quiet night at home to watching the Times Square ball drop on television. 

To me, nothing says elegance and sophistication like caviar, especially on New Year’s Eve.  Don’t you agree?  For some simple, yet elegant hors d’oeuvres to ring in the new year, try these Caviar and Smoked Salmon Appetizers, which pair perfectly with champagne!

Smoked Salmon and Cucumber Rolls with Caviar
Yields Approximately 12 rounds

Ingredients:
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds
2 ounces smoked salmon, or more as needed, cut into 12 pieces
Crème fraiche, or more as needed
1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar)
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To get the rest of the recipe for my go-to New Year’s Eve appetizers, Smoked Salmon and Cucumber Rolls with Caviar and Baby Potatoes with Smoked Salmon and Caviar, please click the link to follow me to A Lucky Life blog.

Happy New Year!

Baby Potatoes with Smoked Salmon and Caviar | daisysworld.net

© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

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stuffed delicata squash

Stuffed Delicata Squash

Move over butternut, acorn, and spaghetti squash and make from for the cute little delicata, an heirloom variety of squash with a thin edible skin, which makes it much easier to work with and take less time to cook.  It is an heirloom variety with a pale yellow or beige skin and shallow ridges with dark green mottled stripes.  As its name suggests, the delicata’s lack of a tough outer skin means that it is more fragile and doesn’t last as long in the produce section as most winter squash, which can make it hard to find. 

I recently discovered the delicata and it has become my new favorite. It’s smaller size and thin, edible skin make it  perfect for stuffing and roasting. For a quick and easy weeknight meal, try this Stuffed Delicata Squash with a hearty filling made with sausage, kale, and cheese.  Continue reading

honeycrisp apple sangria

Honeycrisp Apple Sangria I used to think of sangria as more of a refreshing summertime drink, but it can really be a year-round beverage if you use seasonal fruits. This white wine sangria is flavored with apples and honey, along with spices like cinnamon and cloves, for a fantastic autumn-themed cocktail. Continue reading

orange buttermilk pancakes with blackberry maple syrup

Orange Buttermilk Pancakes with Blackberry Maple Syrup

Made-from-scratch pancakes take a few minutes longer to make than the pre-packaged mix, but they are definitely worth the extra effort. These tender and flavorful Orange Buttermilk Pancakes are perfect for soaking up the homemade Blackberry Maple Syrup. I topped these pancakes with fresh blackberries and peaches, but any other berry, sliced bananas, and toasted nuts would be delicious as well. Continue reading

cheese and charcuterie board

How to assemble a Cheese and Charcuterie Board | daisysworld.net

Whether hosting a sit-down dinner or having a few friends over for drinks, having a Cheese and Charcuterie Board ready when your guests arrive is a quick, no-cook way to get the party started. The key is to have a good selection of cheeses, meats, and accompaniments so your guests can try a little bit of everything, and perhaps, even discover a new cheese or cured meat.trans Cheese and Charcuterie Board

The dizzying array of great cheeses and charcuterie available can be overwhelming, so I’ve pulled together a few tips on how to assemble your own board, including suggestions on how to select the cheeses and meats, how much to serve, and what accompaniments to serve. I’ve also included a few cheese and meat combinations for you to try like the Spanish-themed Cheese and Charcuterie Board pictured above, featuring Manchego cheese, dry chorizo, and marcona almonds.

Follow me to  A Lucky Life blog now to read the rest of this article and get my tips on assembling this no-cook appetizer.

Tips on how to put together a Cheese and Charcuterie Board

© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

grilled peaches with burrata and prosciutto

Grilled Peaches with Burrata and Prosciutto

Are you looking for something different to serve at your next barbecue? Why not grill peaches alongside the burgers and steaks to serve as an appetizer, side dish, or salad.

Peaches on the grill are delicious; their natural sugars caramelize and their flavor becomes more concentrated and slightly smoky.

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at the county fair: mexican grilled corn

At the Fair: Mexican Grilled Corn

While grilled corn is delicious with just some butter and sea salt, try this Mexican version, called elote, grilled corn that is smothered in crema Mexicana or mayonnaise, cotija cheese, chili powder seasoning, and freshly-squeezed lime.  This is a popular snack sold by street vendors in Mexico.  Some ingredients are Mexican staples but are widely available in grocery stores and Hispanic markets here in the US. 

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corn cakes with strawberry and tomato salsa

Corn Cakes wth Strawberry-Tomato Salsa

Thanks to the abundant sunshine, fertile soil, and cool coastal breezes, farmers up and down the state of California are able to grow a huge variety of crops, many of which are shipped all over the country. We are fortunate to live here in Southern California, where we have access to many of these locally grown fresh fruits and vegetables. Many of them, such as those featured in today’s recipe, are at their peak of flavor during the late spring to early summer.

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vanilla bean custard with roasted berries

Vanilla  Bean Custard with Roasted Berries

Every cook should have a homemade custard recipe in his or her repertoire.  It is the base for so many desserts and yet, is fairly simple to master.  The key is to temper the eggs with the milk so you don’t end up with bits of scrambled eggs.

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vietnamese spring rolls

Vietnamese Spring RollsVietnamese Spring Rolls are essentially are bundles of salad wrapped in rice paper. They are very versatile and may be made with whatever fresh ingredients you have on hand. It takes a little bit of time to prepare all the ingredients and a little practice to wrap, but the resulting spring rolls are certainly worth the time and effort. Make these for your family or serve them at your next party and they are guaranteed to be a crowd pleaser.

…traditionally filled with shrimp and pork, noodles, and an assortment of vegetables and herbs.  They are eaten dipped in either a spicy peanut sauce or nuoc cham, which is made with fish sauce, garlic, and chilis, or both. What I love about them is that they are fresh, healthy, and a lot of fun to make (and eat!).

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strawberry-rhubarb sorbet

Strawberry-Rhubarb Sorbet

At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables.  This week, rows of beautiful ripe strawberries, with their deep, ruby-red color and sweet fragrance, caught my eye. It’s a perfect time to showcase them in this simple, refreshing sorbet.

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mango margaritas

Blended Mango Margaritas

These icy refreshing drinks will magically transport you to a charming little cantina south of the border, without leaving home. Don’t forget the chips and guacamole!

I was inspired to make these refreshing Blended Mango Margaritas after reading Lucky Brand Style Director Karin Cole’s blog post from the small seaside town of Sayulita, Mexico, where she recently vacationed. The little town sounded so quaint and inviting, I wish I could follow her down there.  But since I can’t get away at the moment, I did the next best thing…I brought a bit of Sayulita to me.

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rugelach

Rugelach

Rugelach (literally meaning “little twists” in Yiddish) is a cross between a cookie and a pastry. This crescent-shaped cookie is made by rolling a triangular piece of dough around a sweet filling such as preserves, chocolate, dried fruits, nuts, or cinnamon sugar. Rugelach is easy to make and it is a perfect addition to a holiday cookie platter!

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